Yeast: s-33 and t-58 - what shall I do with them?

[bloombrews]

It depends - the drying process stresses the yeast and suppresses flavour production, so it suits yeast that you want to be neutral - like lagers - but is not so good for eg British styles where you want yeast character.

I never used any other dry yeast, except the 34/70 lager yeast. I was very happy with the clean, fast, fermentation of the 34/70.
I was going to use, soon, the T58 and S-33 together combined, for an experimental Wheat/Belgium, style ale. T58 is said to (by Fermentis) - "intense fruity and phenolic flavors – especially banana, clove and peppery notes. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles."
Wondering how this T58 would turn out a Weizenbier, that has lots of bananna and clove?

 

[bloombrews]

I thought the yeast were intentionally stressed so that they can withstand the drying process better. I also thought that stressing yeast can actually increase ester production (e.g., under-pitching, under-oxygenating, etc).

Yes, this is what the "Experts" tell you to do with the Weihenstephan Weizen yeast - under pitch, no oxygen, to stress the Critters out

 

[Northern_Brewer]

Wondering how this T58 would turn out a Weizenbier, that has lots of bananna and clove?

If you're going for something German-style, then Lallemand Munich Classic is a much better option. T-58 has some pepperiness but not so much of the other stuff.